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Thread: Cast Iron Cookware

  1. #61

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    Hah! It's already safe to use :-) . My favorite way to season a pan is to grease it down, put it upside down on my gas grill with all 4 burners going full blast for half an hour or so or until I remember I left it out there and then turn the grill off and let the pan cool off inside the closed grill. I pull it out the next day good to go.

    -AJ

  2. #62
    Senior Member Shinob1's Avatar
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    So I went ahead and cooked in it before putting it into the oven. Made tilapia with onion and yellow squash. I felt like some of the squash had a metallic taste, however the fish and onions were fine. The fish stuck some, but nothing major; cleanup was easy too.

    I oiled it down and have it in the oven now. Will the trip in the oven take care of the metallic taste?

  3. #63
    Senior Member Deckhand's Avatar
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    With proper seasoning cast iron pans become less reactive to acidic foods and transfer less iron.

  4. #64
    Senior Member Shinob1's Avatar
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    Here it is, seems like it is a bit blotchy.

  5. #65

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    The more you cook with it, the better it will get. Try to eat bacon every day.

    -AJ

  6. #66
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    I have found lard to be best for seasoning cast iron. Run it through several heating and cooling cycles continually rubbing it down with lard. when it looks dry, not sticky put more on.

  7. #67
    Senior Member Shinob1's Avatar
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    Quote Originally Posted by ajhuff View Post
    The more you cook with it, the better it will get. Try to eat bacon every day.

    -AJ
    Good enough reason to me to cook bacon and eggs tomorrow for breakfast.

  8. #68
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    take care of it and it'll take care of you

  9. #69
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    SpikeC's Avatar
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    People really do over think the seasoning. Just cook with it a bunch and all will be well.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  10. #70
    Senior Member Shinob1's Avatar
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    So I have been using the pan everyday and it is coming along.


    One thing I am noticing, is that there is some oily sut like material on the pan, even after washing. Is that normal?

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